This recipe includes a vegetable called a chayote, which I had never heard of until I was researching the foods of Asia. In case you
- Marinade for Chicken Strips
- 2 Tbsp light soy sauce -
- ¼ tsp black pepper -
- 1 heaping tsp cornstarch -
- ½ lb. chicken strips (or boneless, skinless breasts cut into 20 long strips) -
- 2 tsp cooking oil -
- 2 cloves garlic, crushed -
- Egg Rolls
- 1 onion, cut into thin strips lengthwise -
- 3 cloves garlic, crushed -
- Oil for frying -
- ½ red pepper, cut into thin strips -
- 1 medium-sized carrot, cut into thin strips -
- 1 8-oz. package shredded white cabbage -
- 2 cups snow peas, cut into thin strips -
- 1 chayote, cut into thin strips (or 1 jicama, cut into thin strips) -
- 1 cup bean sprouts -
- Salt and pepper for seasoning -
- Pinch of sugar -
- 20 egg roll wrappers -
1. Mix soy sauce, black pepper and cornstarch with chicken strips and then coat with oil.Reserve garlic.
2. In a large wok or deep saucepan, sauté onion and 3 cloves crushed garlic in 1 to 2 tablespoons hot oil. Add red peppers and sauté for 1 minute. Add remaining vegetables (except bean sprouts) and sauté briefly. Vegetables should still be crispy and the color will be even more intense than when they were raw. Just before you are ready to remove from heat, add bean sprouts and stir well. Season with salt, pepper and a pinch of sugar; mix well. Set aside.
3. Once the chicken strips have marinated for about 20 to 30 minutes, heat a large frying pan with 1 tablespoon oil and add 2 cloves crushed garlic. Once garlic is starting to brown, add chicken and cook. Add 2 tablespoons water if the chicken is too dry. Keep stirring so that all the chicken will get cooked. Cook until tender, about 5 minutes. Set aside cooked chicken.
4. Lay out egg roll wrapper with point facing you and brush edges with water. Place 2 tablespoons of filling in the center. Top with a strip of chicken. Fold the corner closest to you over the filling; fold both sides in and seal. Roll the egg roll away from you and use
the remaining corner to seal it closed.
5. Preheat a deep pan with oil (a deep small pot is good if you want to conserve the oil you are using). Test the heat of the oil by sprinkling a few droplets of water into the pan. If the oil crackles loudly it is hot enough. Drop in the egg rolls and fry on both sides until golden. Place on paper towels to drain and serve immediately.